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Toasted Brussels Sprout and Kale Salad with Strawberry-Basil Vinaigrette

The Pioneer Woman
  • minutes
  • Serves 6

INGREDIENTS

5 oz

Baby kale

10

Basil, leaves Fresh

1 cup

Blueberries

1 lb

Brussels sprouts

1/2 cup

Cranberries, Dried

1

English cucumber

2 cloves

Garlic

1 cup

Grapes

5

Strawberries, Large Ripe

2

sprigs Thyme, Fresh

1 tsp

Honey

1 tbsp

Maple syrup, Pure

1 tsp

Whole grain or dijon mustard

5 oz

Greens salad mix, Spring

1/4 tsp

Sea salt

1

Sea salt

5 tbsp

Avocado oil or light olive oil

4 tbsp

White wine vinegar

2/3 cup

Almonds

1/2 cup

Feta cheese